Blackberry Ice Cream
Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.
Recipe information
Yield
Makes about 2 quarts
Ingredients
Preparation
Step 1
Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until the sugar dissolves and the berries begin to fall apart, about 4 minutes.
Step 2
Remove from the heat. Pass the berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard the remaining solids. Measure out 1 3/4 cups strained puree, and return it to the saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
Step 3
Place the vanilla bean and scrapings in a saucepan, and add the milk. Bring to a gentle boil over medium heat, and remove from heat. Discard the vanilla pod.
Step 4
Prepare an ice-water bath, and set aside. Combine the egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is pale yellow, 3 to 5 minutes.
Step 5
Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg yolk mixture, beating constantly on low speed until blended. Continue adding the milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
Step 6
Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and hold a line drawn across the back of the spoon with your finger, 6 to 8 minutes.
Step 7
Remove from heat; add the reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover the bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
Step 8
Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in the ice-cream maker to distribute evenly. Transfer the mixture to an airtight container, and place in the freezer until the ice cream is completely set, at least 4 hours and up to 1 week.
